Fine leavened sourdough puff pastry

It is a dough prepared with yeast from flour, water and table margarine, salt, sugar and an improving preparation. The dough is well-mixed, homogenised, flexible and cooler than a regular yeast dough. The temperature of the margarine and the dough should be approximately the same. Temperatures should be between 15 and 20 oC. The dough has to stand for at least 15 min, which will improve its physical properties.

Procedure: All the raw materials and cold water are mixed in the mixer (part of the water can also be replaced with ice cubes). The consistency of the dough must always be adapted to the consistency of the margarine. The soft margarine tries to “escape” from the dough, while hard margarine pulls the dough and does not compress itself – it does not form a uniform fat layer until the dough breaks.

The results of soft (top) and hard margarine (below)

The finished dough is divided into the desired loaves and allowed to rest for 15 min on a worktop covered with a clean cloth so that a skin does not appear on the surface. Leave the dough to rise and the pulled margarine is wrapped in.

Composition 3 × 3
This procedure is performed when we want the product to have smaller pores.

The dough is rolled on a roller machine at a thickness of 9 – 10 mm and consists of 3. Then rotate the dough 90° and repeat the folding. The last time we turn the dough 90° and then repeat the whole rolling process and fold to 3. There are 27 layers (3 × 3). The dough is wrapped in the food foil and put it in the refrigerator for 35 min to rest.

Assembling to 3 and repeat this procedure 3 times.

Composition to 2 × 4
This step is made when we want the product to have larger pores – croissant

The dough is rolled on a roller machine at a thickness of 9 – 10 mm and consists of 4. Then rotate the dough 90° and repeat the procedure. The dough is wrapped in the food foil and put it in the refrigerator for 35 min to rest.

Assembling to 4 and repeat this procedure 4 times.

After all operations have finished, the dough is ready for final unrolling and shaping. After making the product, we place it in the proofer for 40 – 45 min. After removing it from the proofer, the product gets an egg wash (if necessary) and the proofed product is placed in the oven.